This post always makes me laugh. People are amazing. This is amazing. The following is taken from a facebook post. Fail for a) fail for eating raw chicken or b) fail for understanding what treats lie ahead for eating raw chicken breast. -Just finished eating a raw chicken breast, no sweat. Looks like somebody owes … Continue Reading →
Monthly Archives: November 2011
Toronto Underground Market [TUM]
Saturday, was the second edition of the Toronto Underground Market. We bought our tickets back in September and we were quite anxious to go! We are thankful we bought our tickets so early because they sold out very quickly. It is difficult to determine how many people actually attended this event but let’s just say … Continue Reading →
Happy Birthday To Us.
November marks our second anniversary. Thank you to all our readers and to those that have made this blog possible. A special thanks to everyone who has contributed to Notes On A Meal over the last two years. Its been fun so far and we look forward to another great year of great food posts. … Continue Reading →
Herve This
He is the Grand daddy of molecular gastronomy and a pioneer in understanding how food works. He is, also, a little nuts. Here is a wonderful little clip I found on YouTube. Thanks to coolhunting for this great video
Birthday Round Up: Our First Post
Well it was’nt much, but it got us off the ground. Here it is, our very first post. More photographs taken in and around chefs school.
Ma Maison enters a gingerbread competition
Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with … Continue Reading →
Beautiful custom knives in Brooklyn
It is pretty much fact that cooks love knives. Of all the gear in kitchens, we love knives the most. We covet them, baby them and cut stuff up with them. I am no exception. I am constantly on the prowl for new knives, innovative knives; knives that speak to me. Thats when I came across this … Continue Reading →